Posts Tagged With: feta

Rocket and herbed feta salad

Salad is a tiny word for a massive selection of broad-ranging ingredients, held together by any number of sauces, unguents and potions. Here’s another one to add to the list!

ourkitchengarden.net

Fresh from the garden: rocket, lettuces, early tomatoes, radishes, limehairy (perennial basil), marjoram, parsley, garlic, lemon
Recipe source: Melissa
Serves: 4 or 24 tastes

Equipment:

  • Bowls – big, medium
  • Salad spinner
  • Chopping boards & knife
  • Measures: tablespoon, teaspoon
  • Tongs
  • Small jar & lid
  • Scissors
  • Colander
  • Serving bowls or plates

 

 

 

 

 

 

Ingredients:

  • A small handful limehairy leaves
  • A small handful marjoram
  • A small handful parsley
  • A block of Danish feta (150–200g)
  • Extra-virgin olive oil
  • 2 handfuls rocket & lettuce leaves
  • Any early tomatoes and radishes
  • A few edible flowers

For the dressing:

  • One small piece of preserved lemon
  • ½ small garlic clove
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • A pinch of sugar
  • Flaked salt and black pepper

What to do:

  • To make the herbed feta: Wash the herbs, spin them dry and then pick off all the leaves. Chop them finely on a small chopping board and then unwrap the feta and then place it on the herb mixture. Slice the feta into small cubes, turning them over in the herbs, and then drizzle with a tablespoon of olive oil. Reserve until needed.
  • To make the dressing: Using tongs, take out a small piece of preserved lemon out of the jar and rinse under cold water. Using a small sharp knife, scrape off the fleshy inside part and discard. Chop up the remaining skin very finely and add to the jar, along with the rest of the dressing ingredients, season with salt and pepper, and shake until emulsified.
  • Fill up a big bowl with cold water and wash the rocket and lettuce leaves gently, emptying and refilling several times before draining and spinning dry. Chop or snip any large leaves into 2 or 3 pieces and reserve in a clean and dry big bowl.
  • Wash the tomatoes and carefully slice into small mouth-sized pieces and place in a medium bowl. Scrub the radishes and slice very thinly, adding them to the tomatoes. Drizzle a tablespoon of dressing into the bowl.
  • Drizzle the rest of the dressing onto the rocket and lettuce and gently toss to coat.
  • Divide the dressed leaves on to your serving bowls or plates and distribute the tomatoes, radish and feta cubes over the salad.
  • Garnish with the edible flowers and serve straight away.

Notes: What does emulsified mean? What is limehairy also known as?

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Mushroom and rocket frittate

We love eggs! They are so versatile… and we also love the magic combination of eggs with mushrooms… this recipe has heaps of different things to do so great for budding chefs! The original also calls for spinach but we had heaps of rocket to use instead – the pepperiness isn’t so obvious once the rocket has wilted…

Fresh from the garden: spring onions, mushrooms, rocket, thyme, eggs
Recipe source: adapted from a recipe by Martha Stewart
Serves: 12 frittate or about 30 small

Equipment:

  • Muffin tins (12-hole large or 2 x 24-hole mini)
  • Pastry brush
  • Chopping board & knife
  • Bowls – large, medium
  • Salad spinner
  • Large frying pan
  • Wooden spoon
  • Whisk, spoons
  • Scales
  • Serving plates
Ingredients:

  • 2 tablespoons olive oil plus extra for greasing
  • 2 spring onions
  • 300g mushrooms of your choice!
  • 300g fresh rocket
  • A sprig or two of thyme
  • A good grind of pepper
  • 1 pinch flaked salt
  • 8 eggs
  • 1/3 cup milk
  • 100g feta cheese

 

What to do:

  • Preheat the oven to 180C. Lightly grease the muffin tin holes with a pastry brush and a teaspoon or 2 of olive oil.
  • Wash the spring onions, stripping the first layer off and trimming any dried-up ugly parts.  Thinly slice the white & green parts but keep them in separate bowls.
  • Wipe the mushrooms with a piece of paper towel – do not wash them! Slice finely.
  • Wash and spin-dry the rocket. Roll it up & slice into thin ribbons.
  • Wash and wipe the thyme dry, then strip from the stalks.
  • In the frying pan, heat oil over medium-high heat; cook the white parts of spring onions, stirring for 1 minute. Add the mushrooms, thyme, pepper and salt and cook on a low heat, stirring occasionally until no liquid remains and mushrooms are light golden for about 5 minutes.
  • Stir in the rocket and cook, stirring, until wilted for about 1 minute. Remove from heat and then stir in the green parts of green onions. Divide among the muffin cups and set aside.
  • Break the eggs into a large bowl and whisk lightly, then add the milk and beat again. Spoon the egg mixture evenly among muffin cups. Weigh the feta cheese & then crumble it up and then sprinkle into each hole.
  • Bake in 180C oven until edges are set, about 10 minutes for the large (or 7-8 minutes for the small) then let cool in pan on rack for a few minutes.
  • Divide among serving plates. Yum!

Notes: Why do we separate the spring onion parts? Why shouldn’t we wash mushrooms?What does thyme smell like? Where does the word frittate come from?

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Marinated feta

This recipe is super-easy – it’s lovely to spread on bruschetta, or to add to a frittate recipe, or delicious on it’s own with some roasted chicken & salad… and will also last in the fridge for a week or so, in a jar just covered with a thin film of olive oil.

ourkitchengarden.net

Excuse me do you have the thyme please?

Fresh from the garden: thyme, lemon thyme, garlic, lemon
Recipe source: Melissa

Equipment:

  • Chopping board & knife
  • Bowls – large, med, small
  • Paper towel
  • Peeler
  • Salad spinner
  • Measuring jug
  • Serving bowls
  • Small jar & lid if needed
Ingredients:

  • 200g Danish feta
  • A lemon
  • A small handful thyme (or lemon thyme) sprigs
  • 3 garlic cloves
  • 100ml extra-virgin olive oil
  • Black pepper

What to do:

  • Unwrap the feta & cut into 1cm cubes.
  • Wash and wipe the lemon dry. Using a peeler or a small sharp knife, carefully cut thin strips of yellow flesh from the lemon and add to the feta.
  • Wash the thyme, spin it dry and then strip the leaves from the stalks. Add the leaves to the feta,
  • Peel and chop the garlic into thin slivers and add those to the feta, with a grind or two of the black pepper.
  • Measure the olive oil and then pour it over the feta. Carefully fold the ingredients together without mashing the cheese, then spoon into serving bowls. Leave for a few minutes for the flavours to marry – or if using later, pop in to a clean and dry jar and cover with the lid.
  • Note: the olive oil may solidify and go cloudy if kept in the fridge, so let the jar come to room temperature for 30 minutes or so before you need it!

Notes: What animals’ milk makes feta cheese? What’s the difference between Danish & Greek styles of feta?

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Fritatte of beetroot leaf, sweet potato and feta

Gordon’s original recipe calls for spinach but I think this is a great way to use up our many beetroot leaves. He also suggests cooking in one big pan over heat and then finishing under the grill, where we pour ours into muffin pans to oven-bake… We also add some of our lovely herbs for an aromatic twist.

ourklitchengarden.net

From the garden: sweet potato, beetroot leaves, eggs, marjoram, parsley
Recipe source: adapted from a recipe by Gordon Ramsay

Equipment:

  • Pastry brush, potato peelers
  • Scales
  • Chopping board & knives
  • Paper towel
  • Measuring tablespoon
  • Large frying pan
  • Wooden spoon
  • Large bowl
  • Tongs, whisk
  • Cupcake tins: 2×12-hole large or 2×24-hole mini
  • Serving plates
Ingredients:

  • 1 large sweet potato (about 500g)
  • Large handful of beetroot leaves
  • Small handful marjoram and parsley
  • 4 tablespoons olive oil plus extra
  • Flaked salt and freshly ground black pepper
  • 200g feta cheese
  • 20g parmesan
  • 12 large eggs

What to do:

  • Preheat the oven to 180C. Brush a little olive oil into each cupcake hole.
  • Peel the sweet potato, and then chop flesh evenly into 1cm cubes.
  • Wash the beetroot leaves in several changes of water and shake dry. Chop the stalks and leaves into 1cm strips, to yield about 150g cut strips.
  • Wash the herbs and pat dry with paper towel. Strip the leaves from the stalks & chop finely.
  • Heat the frying pan with the oil and toss in the sweet potato. Season well with salt and pepper. Cook, turning occasionally, for about 4 minutes over medium heat until the cubes are just tender and lightly golden at the sides.
  • Meanwhile, cut the feta into small cubes and grate the parmesan.
  • Stir the beetroot leaves into the sweet potato and cook for about 3 minutes until wilted.
  • Then add the cubed feta and gently stir to mix in.
  • In the large bowl, lightly beat the eggs with the herbs, parmesan, a pinch of salt and a grind of pepper.
  • Divide the sweet potato mixture evenly into the cupcake holes, spoon the egg mixture over and bake in 180C oven: about 15 minutes for the mini frittate and 20 minutes for the large.

Notes: Why is the name of this recipe frittate, ending in e? What other vegetables could you use in the recipe? Which animals’ milk can make feta?

ourkitchengarden.net

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Spinach, feta and pumpkin frittate

Fresh from the garden: eggs, spinach, pumpkin, marjoram, thyme

Recipe source: adapted from a recipe by Gordon Ramsay ………………………………………………………………………………………………………………………………………

The original recipe calls for sweet potato instead of pumpkin: I think either works well. Gordon also suggests cooking in one big pan over heat and then finishing under the grill, but we pour ours into muffin pans to oven-bake… we also add some of our lovely Bondi herbs for an aromatic twist.

Equipment:

  • Metal spoon
  • Chopping board & knives
  • Paper towel
  • Large frying pan
  • Wooden spoon
  • Large bowl
  • Tongs, whisk
  • Cupcake tins: 1 x 12-hole large or 1 x 24-hole mini
Ingredients:

  • 300g pumpkin
  • A large handful of spinach
  • Small handful marjoram and thyme sprigs
  • 3-4 tablespoons olive oil
  • Flaked salt and freshly ground black pepper
  • 200g sheep’s feta
  • 20g parmesan
  • 10 large eggs

What to do:

  • Preheat the oven to 180C.
  • Wash the pumpkin & scrape out the seeds, reserving for the chooks.
  • Wash the spinach and shake dry. Cut off the stalks and chop the leaves into 1cm strips, to yield about 150g cut strips.
  • Wash the herbs and pat dry with paper towel. Strip the leaves from the stalks & reserve.
  • Carefully cut the peel from the pumpkin if needed, and then chop flesh evenly into 1cm cubes.
  • Heat the frying pan with the oil and toss in the pumpkin. Season well with salt and pepper. Cook, turning occasionally, for about 4 minutes over medium heat until the potatoes are just tender and lightly golden at the sides.
  • Meanwhile, cut the feta into small cubes and grate the parmesan.
  • Stir the spinach into the pumpkin and cook for 2 minutes until wilted.
  • Then add the cubed feta and gently stir to mix in.
  • In the large bowl, lightly beat the eggs with the herbs, parmesan, a pinch of salt and a grind of pepper.
  • Divide the pumpkin mixture evenly into the cupcake holes, spoon the egg mixture over and bake in the oven: 15 minutes for the mini frittate and 20 minutes for the large.

Notes: Why is the name of this recipe frittate, ending in e? What other vegetables could you use in the recipe? What other animal’s milk makes feta?

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